You are here

Lime and Coconut Cookies

These are a lovely light biscuit and they store very well, so make great gifts or pantry stand-bys.

200 grams butter

¾ cup caster sugar

Zest of 3 limes

Juice of 1 lime

1 egg

100 grams shredded, toasted, coconut

2 cups plain flour

Pinch of nutmeg

Pinch of salt

Pre-heat the oven to 175°C

Rub the butter into the icing sugar, salt, coconut and flour until it resembles breadcrumbs.Add the egg and begin forming it into a dense dough.Add the zest and lime juice and the nutmeg.

Briefly knead the dough on a floured surface until smooth and pliable.Wrap in plastic wrap and refrigerate for at least an hour.

Once chilled, lay a sheet of baking paper on your work surface and cover dough with a second piece to reduce contact with the dough.Roll out thinly, to about ½ cm thick.

Cut into the desired shapes and place on a lined baking sheet.

Bake in a moderate oven for only about 8 minutes – do not allow to brown.

Allow the biscuits to cool slightly on the tray before transferring to a wire rack to cool completely before decorating with lime icing.

Lime icing:Juice of 1 lime, ¾ cup icing sugar.Combine together into a thin drizzling consistency.Lightly coat the biscuits while they are on the wire rack, allowing the icing to ooze off the sides and form a fine, transparent layer over the surface of the cookie.

Tip – warm the limesslightly to get the most juice out of them, pop them in a warm oven for a minute, or microwave them for just a few seconds.